Turkey or Chicken and Brown Rice Soup by Mel’s Kitchen Cafe

– 1 tablespoon olive oil
– 1/2 cup (about 4 ounces) chopped onion or shallot
– 1 cup (about 6-8 ounces) diced carrots (about 2-3 large carrots)
– 1/2 – 3/4 cup (about 4 ounces) diced celery (about 3 stalks)
– 6 cups chicken broth
– 28-ounce can crushed tomatoes
– 1/2 – 3/4 cup (about 3.5 to 5.5 ounces) long grain, jasmine or basmati brown rice
– 2 teaspoon s herbs de Provence
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4-5 cups chopped kale (about 3-4 ounces)
– 3 cups cooked, chopped turkey or chicken (about 12 ounces)
– Freshly grated Parmesan cheese, for serving